How To Make Candied Jalapeños And Preserve Them

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

Distilled vinegar is often less expensive and works well.

Wash and clean the jalapenos.

Put on rubber gloves to avoid burning your hands.

Chop the jalapenos into slices, removing the tops. You can leave the seeds in or remove some for less heat. Aim for 16 cups of chopped jalapenos.

In a large pot, combine 1.5 cups apple cider vinegar, 4 cups sugar, 0.5 teaspoon turmeric powder, 0.5 teaspoon celery seed, and 1 tablespoon ground garlic.

Stir the mixture on the stove until the sugar dissolves.

Once dissolved, add the chopped jalapenos to the pot and stir well.

Bring the mixture to a boil and let it boil for at least 5 minutes, or longer if you prefer softer jalapenos (up to 15 minutes).

Prepare clean mason jars and a canner with boiling water.

Using a slotted spoon, fill the jars with jalapenos, leaving a one-inch headspace.

Add the brine to each jar, ensuring no air bubbles remain, and adjust the liquid level if necessary.

Clean the rims of the jars with a wet rag to ensure a proper seal.

Place clean lids on top of the jars and screw on the rings finger-tight.

Carefully place the jars into the canner, ensuring they are covered by 1-2 inches of boiling water.

Put the lid on the canner without tightening it or using the weighted gauge, allowing steam to escape.

Once the water boils, process the jars for 10 minutes (15 minutes for pint-sized jars).

After processing, turn off the heat and let the canner sit for 5 minutes before removing the jars.

Carefully lift the jars straight up from the canner and place them on a towel to cool.

Let the jars sit for 12-24 hours to seal. Check the seals by pressing the lid; if it doesn't pop back, it's sealed. If not sealed, reprocess or refrigerate.

Cooking Techniques

Equipment Needed

Spice Level: